Hopleaf

Well, it's about time the weather cooperated with you. I told you it was coming. Thankfully, we're melting today. Now I can see what sort of destruction this untimely snowfall caused. I did have some stuff coming up. Some little snowdrops and a couple of orange flowers that were about to open before the snow came. And my hydrangeas are heavily weighted down with this wet, sticky snow. Hopefully they're ok.

It did.

snowangel, rest assured that green grass, budding trees and April showers are on their way up north. It's already happening in Chicago, so it's bound to hit you next week. So, don't despair. And certainly don't cry. It'll be green before you know it. I always say that us Midwesterners really appreciate the seasons because of the extremes we endure year round. Six or 7 months down the line you'll be eagerly anticipating the first winter snowfall (but don't think of that yet!!).

what does that P stand for in P. Allen Smith? I've seen that before with other gardeners in the public eye? Is that a coincidence or is it a designation of some sort, maybe signifying an educational degree or something? it's probably just an initial for Paul, but I thought I'd ask.

I may have written about this before, but I wanted something under our swing/playground set. I couldn't keep grass going under the swings, and I was tired of the mud being tracked into the house. So, I planted some creeping, low thyme -- the one I chose is a lemony thyme, so as their feet brush against it, it releases a lovely aroma. It has done a great job of filling in, and is tough stuff. that's fantastic. would that also work well as a fill-in for a flagstone path? do you think?

I told you where to find them Maggie. If not in the Alpha, then in the MG for sure.

Hey Jackal, that bed plan isn't copyrighted, is it? I might just have to pilfer some of, in the name of good gardening (of course, of course). Till it is, then. now I know what I'll be doing this Sunday! Stellabella, how many months of beautiful weather do you have down there anyway!? We aren't even close to needing a mowing yet. But it did get up to 70 yesterday! and, yes, dirty nails (can't wait!), brown arms (need all the help I can get in that area...wintery pasty white right now), joy (most assuredly) and yes, yes, yes a full table!

Other than starting some tomato plants from seed a few weeks back (from some very old seeds I might add), which haven't sprouted at all, all I've done so far is prep my lawn. You know, raking, aerating and whatnot. I'm getting a tiller tonight, borrowing my mum's 2-cycle jobber. Is it too early to till up my beds? I'm starting from scratch, so I'll be tilling down to about 10 inches or so. I suppose I've done more in the way of planning. I've got a garden pathway planned utilizing a bunch of flat stone at the new house. My beds are ready in the best sun-bathed area. Still don't know whether to whack back my hydrangeas or not, but they seem to be doing ok right now. I think I might just let them go. I know which of the three monstrous (due to lack of proper care) bushes I'll pull out from the front of the house. I've got a game plan. And it's just been great to get outside and start in on some of it.

yeah, we got dumped on last week and had a little more white stuff here and there through the weekend. In fact last night was the coldest March night on record (I found that hard to believe) at -2. But, alas, we're supposed to be in the sixties by Saturday. Bye-bye snow, hello spring buds!

You just made me swallow my tongue.

Next thing you know someone's gonna ask if eating too much spicy food will impair a chef's taste perception. Personally, I smoke, not a ton, but enough. I still taste and salt just fine. You still know what tastes good to you and other people. Yes, maybe immediately after a butt isn't the best time to tell some whiney line cook his Coq au Vin is more peasant than pleasant. So, let's hear it: better cut down on those serrano peppers or you might not be able to taste.

In Chicago, there's the Terminal Cafe, which happens to be at the end of a busline, but still makes you think twice about going in. Also, up in Edgebrook: Thong Thai. Shoes or underwear, I'm not eating there. And in Lincoln Square: Roseded (another Thai place, which is in fact quite good)

I need a towel.

What a great post snowangel. Thanks.

Unless you're partial to eating arsenic! Thanks elyse, that's a good tip. Say, you mention this in regards to raised bed, but I assume the same goes for any sort of edging?

Dunno. I'm relatively new to the gardening scene. Actually, why don't you tell us which you prefer? I planted two varieties, and of course the names escape me now. But I'll check tonight and post their names tomorrow.

Yeah! That's what I want to hear. I have been chomping at the bit for far too long. It's been all I could do to not just lose it and start chipping away at the frozen earth with a shovel. I mean, how much planning can a guy take! So, back to the tomato plants. what I figured was that even if it was a bit early, the worst that could happen is that I end up having to go buy some transplantable tomato plants cuz the ones I'm trying to start don't make it. So what! But if I do get my guys going, I figured it would probably benefit them to get a little more hardening time. I did find some beautiful vine-ripened toms at the grocery store yesterday that really perked up my sandwich today...they got me geared up too. All this time HAS afforded me the opportunity to get the planning stages (what goes where) down pat. I'm eyeballing these flagstones for my garden path. In fact I happened to notice more of them in the front of the house that were used as a bed edging. gonna snag those and put something else in their place. Even though it's snowing out there right now, there's baseball on the radio (Cactus League), I hear spring birds everyday and I know the Sun's only three weeks away from officially ushering spring into the picture. Anyone else doing anything gardening related?

it's probably too early, but I started 16 tomato plants in peat planters. Wish me luck!

that's what I was thinking, but wanted to make sure.

I'm trying to determine if there is such a thing as Champagne Sherry. I'm editing a recipe that calls for "...champagne sherry or aged sherry vinegar." I'm thinking it's missing a comma, but I can't be sure that there champagne sherry isn't an actual ingredient. I've already checked several resources (Barron's Food Lovers Companion and Webster's New World Dictionary) but haven't found anything. Anyone?

Yeah, I saw that episode. He took a rather large plastic food storage bin and inverted it. He put the beef cut (I think he was preparing a roast, so it might've been shoulder or something) and placed it on the lid. Then with the bottom of the bin, he cut air holes to let the meat breath. I'm pretty sure he left it in his fridge for several days, though sometime the pace of his show makes it difficult to follow. At any rate, when he removed it, the roast had an even dark discoloration all over the exterior, almost like beef jerkey. From there, I can't remember what he did...oh, wait, yeah, he put it in the oven.

That's basically what I'd do. You know, get it to where there's still 'shards' of ice in there, but the meat is pliable enogh to cut through. Then you're not completely thawing the part that you want to re-freeze. You can even accomplish this partial thaw under a very cold stream of water, speeding things up.

Here you go: Stuff you used to drink Thread

Thanks for steering me over to that very enjoyable thread (your lengthy post on page 3 in particular). Btw, I think it was tequila that made the lady remover her garments, not vodka.

Aurora, are you doing shooters right now? or is this just a tequila flashback?